Japan sake from manufacturer from China manufacturer

Price:	2.1~4.5 USD
Payment Terms:	T/T,L/C
Place of Origin:	Liaoning, China (Mainland)


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Product Detail

Model No.: TP038

Production Capacity: 850 ton per year

Delivery Date: 10-30 days

Taste: Dry

Grade: First grade

Shelf Life: 18 months

Packaging: Barrel,Bottle,Bulk

Means of Transport: Ocean,Land

Packing: Export standard carton pack...

Brand Name: Tianpeng or OEM

Alcohol Content: 5-20%

Feature: Nutritious

Type: Japanese sake

Place of Origin: China (Mainland)

excellent sake for restaurant
more you drink and the more you enjoy it, the more the delicious umami flavors are gradually revealed

Japanese rice wine maker
----Dalian Tianpeng Food Co.,Ltd
The rice used for brewing sake is called shuzo kotekimai (sake rice). The grain is larger, stronger, and contains less protein and lipid than ordinary rice eaten by Japanese. The rice has a starch component called shinpaku in the center of the grains. Since sake made from rice containing purely starch has a superior taste, the rice is polished to remove the bran. If a grain is small or weak, it will break in the process of polishing. This rice is only used for making sake because it is unpalatable for eating; it is clearly distinguished from rice for the latter purpose. There were at least 80 types of sake rice in Japan. Among these, Yamadanishiki, Gohyakumangoku, Miyamanishiki and Omachi rice are very popular.

Water is the one of the important ingredients for making sake. Rigid restrictions are observed for the concentrations of certain chemical substances which can affect the taste and quality of sake. The water used is almost always groundwater or well water. Urban breweries usually import water from other areas, because of the difficulty of getting water of sufficient quality locally.